Structural Characterization of Rice Starch in Rice Cake Modified by Thermus scotoductus 4-?-Glucanotransferase (TS?GTase)
Author:
Publisher
Wiley
Subject
Food Science
Reference21 articles.
1. Modification of Rice Starch by Selective Degradation of Amylose Using Alkalophilic Bacillus Cyclomaltodextrinase
2. Principles of Objective Texture Measurement
3. Enzymatic Characterisation of Novamyl®, a Thermostable α-Amylase
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